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| Ray has just brought in a 3l. plant pot half filled with ripe figs. The
other half has gone to one of the family!
We have friends coming to dinner tomorrow night and I'm going to make the
following recipe but wonder what others do to cook figs?
Roast Figs with Cinnamon, Thyme and Honey by Tamasin Day Lewis
€ Servings: 6
€ Level of difficulty: Easy
€ Preparation Time: 20 minutes
€ Cooking Time: 20 minutes, plus standing
Ingredients
€ 3 tbsp clear honey, such as orange blossom or acacia
€ walnut-sized knob of Butter
€ 1 tbsp orange liqueur
€ 1/2 tsp ground cinnamon
€ 12 ripe figs
€ 1 tsp Thyme
Method
1. Preheat the oven to 190°C/gas 5.
2. Put the honey, butter, liqueur and cinnamon in a small saucepan. Heat
gently, stirring, until liquid.
3. Using a small, sharp knife, make a cut like a cross in the top of each
fig, cutting almost down to the base.
4. Place them upright in a roasting pan, splaying them out shamelessly as
you go. Pour the liquid over each one. Roast for 15 minutes.
5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it off,
leaving the door ajar. Leave the figs in the oven for 5-10 minutes before
serving.
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
|
| Sacha wrote:
> Ray has just brought in a 3l. plant pot half filled with ripe figs.
> The other half has gone to one of the family!
> We have friends coming to dinner tomorrow night and I'm going to make
> the following recipe but wonder what others do to cook figs?
>
Halve vertically
Grill gently -more warming through than full cooking, you want to be able to
pick up with fingers
Top with teaspoon of caramelised onion* & slice of goats cheese
Grill till cheese is soft.
Eat hot or cold - great as a tapas or with pre dinner drinks
*DiY or Waitrose see scummy jars by "the bay tree"
Waitrose mag did that as a starter with salad leaves a month or few ago
pk
| |
| Steve Wolstenholme 2007-10-17, 1:25 pm |
| On Wed, 17 Oct 2007 14:12:40 +0100, Sacha
<sacha@gardenweeds506.fsnet.co.uk> wrote:
>We have friends coming to dinner tomorrow night and I'm going to make the
>following recipe but wonder what others do to cook figs?
I haven't cooked figs for a long time but I use to stick them in hot
oven for a few minutes and serve them when they were still very hot.
I went off figs when I read about the way they are pollinated.
Steve
| |
| Cat(h) 2007-10-17, 1:25 pm |
| On Oct 17, 2:12=C2=A0pm, Sacha <sa...@gardenweeds506.fsnet.co.uk> wrote:
> Ray has just brought in a 3l. plant pot half filled with ripe figs. =C2=
=A0The
> other half has gone to one of the family!
> We have friends coming to dinner tomorrow night and I'm going to make the
> following recipe but wonder what others do to cook figs?
>
> Roast Figs with Cinnamon, Thyme and Honey by Tamasin Day Lewis
>
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Servings: 6
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Level of difficulty: Easy
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Preparation Time: 20 minutes
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Cooking Time: 20 minutes, plus stand=
ing
> Ingredients
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A03 tbsp clear honey, such as orange b=
lossom or acacia
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0walnut-sized knob of Butter
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01 tbsp orange liqueur
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01/2 tsp ground cinnamon
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A012 ripe figs
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01 tsp Thyme
>
> Method
> 1. Preheat the oven to 190=C2=B0C/gas 5.
>
> 2. Put the honey, butter, liqueur and cinnamon in a small saucepan. Heat
> gently, stirring, until liquid.
>
> 3. Using a small, sharp knife, make a cut like a cross in the top of each
> fig, cutting almost down to the base.
>
> 4. Place them upright in a roasting pan, splaying them out shamelessly as
> you go. Pour the liquid over each one. Roast for 15 minutes.
>
> 5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it o=
ff,
> leaving the door ajar. Leave the figs in the oven for 5-10 minutes before
> serving.
>
> --
> Sachahttp://www.hillhousenursery.co.uk
> South Devon
> (remove weeds from address)
> 'We do not inherit the earth from our ancestors, we borrow it from our
> children.'
Try this for a nice pre-dinner-with-drinks nibble:
Slice really good quality baguette and toast lightly (ideally a good
pain de campagne, but relatively narrow in girth - think canape, not
bruschetta)
Cover with a thinish slice of goats cheese (slice off a log)
Cover with half a hyper ripe fig - cut side up
Drizzle a little runny honey
Put under grill till cheese goldens and bubbles
Serve right away
Cat(h)
| |
| Jennifer Sparkes 2007-10-17, 1:25 pm |
| The message <C33BC8D8.5C73B%sacha@gardenweeds506.fsnet.co.uk>
from Sacha <sacha@gardenweeds506.fsnet.co.uk> contains these words:
> Ray has just brought in a 3l. plant pot half filled with ripe figs. The
> other half has gone to one of the family!
> We have friends coming to dinner tomorrow night and I'm going to make the
> following recipe but wonder what others do to cook figs?
Lovely, have saved it.
Edward's favourite was to inject them with cointreau and serve with
thick cream! ;)))
Jennifer
| |
| Robert \(Plymouth\) 2007-10-17, 1:25 pm |
|
"Sacha" <sacha@gardenweeds506.fsnet.co.uk> wrote in message
news:C33BC8D8.5C73B%sacha@gardenweeds506.fsnet.co.uk...
> Ray has just brought in a 3l. plant pot half filled with ripe figs. The
> other half has gone to one of the family!
> We have friends coming to dinner tomorrow night and I'm going to make the
> following recipe but wonder what others do to cook figs?
Far too nice to cook , we ate our crop as they ripened. Some were even
warmed by the sun .... but not a lot!
| |
|
| On 17/10/07 15:46, in article 313030303038353447162E4F64@zetnet.co.uk,
"Jennifer Sparkes" <jsparkes@zetnet.co.uk> wrote:
> The message <C33BC8D8.5C73B%sacha@gardenweeds506.fsnet.co.uk>
> from Sacha <sacha@gardenweeds506.fsnet.co.uk> contains these words:
>
>
> Lovely, have saved it.
>
> Edward's favourite was to inject them with cointreau and serve with
> thick cream! ;)))
>
> Jennifer
WHAT a surprise!! That's a bit like what I call 'dirty bananas'. I bake
them in the oven (not in foil) until the skins go black then each person
slits their own banana with the tine of their fork, and pours in rum and
cream. The skin acts as the perfect dish, retaining all the lovely mingled
flavours and juices.
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
|
| On 17/10/07 15:45, in article
1192632336.552745.208020@i38g2000prf.googlegroups.com, "Cat(h)"
<cathy_ie@yahoo.com> wrote:
<snip>> Try this for a nice pre-dinner-with-drinks nibble:
>
> Slice really good quality baguette and toast lightly (ideally a good
> pain de campagne, but relatively narrow in girth - think canape, not
> bruschetta)
> Cover with a thinish slice of goats cheese (slice off a log)
> Cover with half a hyper ripe fig - cut side up
> Drizzle a little runny honey
> Put under grill till cheese goldens and bubbles
> Serve right away
>
> Cat(h)
>
Thanks to you all - mouth watering, I must say. I'll use them as a starter
on Sunday when we have someone else coming over.
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
|
| On 17/10/07 16:22, in article zo2dnW6yUJMhtYvanZ2dnUVZ8tKsnZ2d@bt.com,
"Robert (Plymouth)" <robert29@beachcomberbtinternet.com remove my other
hobby to reply> wrote:
>
> "Sacha" <sacha@gardenweeds506.fsnet.co.uk> wrote in message
> news:C33BC8D8.5C73B%sacha@gardenweeds506.fsnet.co.uk...
>
>
> Far too nice to cook , we ate our crop as they ripened. Some were even
> warmed by the sun .... but not a lot!
>
>
If we ate this lot.........! ;-)
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
|
| Steve Wolstenholme <steve@tropheus.demon.co.uk> writes
>On Wed, 17 Oct 2007 14:12:40 +0100, Sacha
><sacha@gardenweeds506.fsnet.co.uk> wrote:
>
>
>I haven't cooked figs for a long time but I use to stick them in hot
>oven for a few minutes and serve them when they were still very hot.
>
>I went off figs when I read about the way they are pollinated.
>
You're OK with UK grown ones - we don't have the wasps. They're not
pollinated
--
Kay
| |
|
| Steve Wolstenholme wrote:
>
> I went off figs when I read about the way they are pollinated.
>
Why?
pk
| |
| Des Higgins 2007-10-17, 5:25 pm |
| On Oct 17, 3:46 pm, Jennifer Sparkes <jspar...@zetnet.co.uk> wrote:
> The message <C33BC8D8.5C73B%sa...@gardenweeds506.fsnet.co.uk>
> from Sacha <sa...@gardenweeds506.fsnet.co.uk> contains these words:
>
>
> Lovely, have saved it.
>
> Edward's favourite was to inject them with cointreau and serve with
> thick cream! ;)))
>
> Jennifer
I would like to be injected with Cointreau and served with thick
cream.
| |
|
| p.k. <designer3579-news@yahoo.com> writes
>Steve Wolstenholme wrote:
>
>
>
>Why?
>
The flowers are inside what we know as the fig. They are pollinated by
wasps which enter the fig, and the fig and the wasps have co-evolved
into an intricate interweaving of life stages, whereby the fig produces
I think 3 different types of flower in the year, to adapt to different
stages of the wasp lifecycle. If I remember correctly, at one stage the
male wasps live their whole life in the fig ... but it is very
complicated and I may be misremembering.
--
Kay
| |
| Pam Moore 2007-10-17, 5:25 pm |
| On Wed, 17 Oct 2007 14:12:40 +0100, Sacha
<sacha@gardenweeds506.fsnet.co.uk> wrote:
>Ray has just brought in a 3l. plant pot half filled with ripe figs. The
>other half has gone to one of the family!
Lucky you!
I have over a dozen figs still on my plant, all only about walnut
size, hard and green. Is there anything I can do with them? Do they
stand a chance of ripening now? Will they ripen indoors if picked?
Otherwise, I shall just have to sacrifice them and hope for more
sunshine next summer.
Pam in Bristol
| |
| Des Higgins 2007-10-18, 3:25 am |
| On Oct 17, 3:46 pm, Jennifer Sparkes <jspar...@zetnet.co.uk> wrote:
> The message <C33BC8D8.5C73B%sa...@gardenweeds506.fsnet.co.uk>
> from Sacha <sa...@gardenweeds506.fsnet.co.uk> contains these words:
>
>
> Lovely, have saved it.
>
> Edward's favourite was to inject them with cointreau and serve with
> thick cream! ;)))
>
> Jennifer
I like that; I may even skip the figs (inject me with Cointreau and
serve me with thick cream).
Des
| |
|
| On Wed, 17 Oct 2007 22:22:32 GMT, Pam Moore
<NOSpam.moore@NOSPAMvirgin.net> wrote:
>On Wed, 17 Oct 2007 14:12:40 +0100, Sacha
><sacha@gardenweeds506.fsnet.co.uk> wrote:
>
>
>Lucky you!
>I have over a dozen figs still on my plant, all only about walnut
>size, hard and green. Is there anything I can do with them? Do they
>stand a chance of ripening now? Will they ripen indoors if picked?
>Otherwise, I shall just have to sacrifice them and hope for more
>sunshine next summer.
>
>Pam in Bristol
Waitrose site seems to say not.
I read the other week that only 14 fruits don't ripen once you've
picked them... Anyone got a list?
Found: Fruits that don't ripen further at home include berries, citrus
fruit, grapes, and pineapples and figs...
--
http://www.orderonlinepickupinstore.co.uk
Ah fetch it yourself if you can't wait for delivery
http://www.freedeliveryuk.co.uk
Or get it delivered for free
| |
| Uncle Marvo 2007-10-18, 9:25 am |
| In reply to K (k@scarboro.demon.co.uk) who wrote this in
5hAET4EReoFHFwLk@scarboro.demon.co.uk, I, Marvo, say :
> p.k. <designer3579-news@yahoo.com> writes
> The flowers are inside what we know as the fig. They are pollinated by
> wasps which enter the fig, and the fig and the wasps have co-evolved
> into an intricate interweaving of life stages, whereby the fig
> produces I think 3 different types of flower in the year, to adapt to
> different stages of the wasp lifecycle. If I remember correctly, at
> one stage the male wasps live their whole life in the fig ... but it
> is very complicated and I may be misremembering.
Wow!
I am intrigued now. Figs are best raw IMHO, unless they are green in which
case they are best tinned.
| |
| judith.lea 2007-10-18, 9:25 am |
| On Oct 17, 2:12=C2=A0pm, Sacha <sa...@gardenweeds506.fsnet.co.uk> wrote:
> Ray has just brought in a 3l. plant pot half filled with ripe figs. =C2=
=A0The
> other half has gone to one of the family!
> We have friends coming to dinner tomorrow night and I'm going to make the
> following recipe but wonder what others do to cook figs?
>
> Roast Figs with Cinnamon, Thyme and Honey by Tamasin Day Lewis
>
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Servings: 6
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Level of difficulty: Easy
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Preparation Time: 20 minutes
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0Cooking Time: 20 minutes, plus stand=
ing
> Ingredients
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A03 tbsp clear honey, such as orange b=
lossom or acacia
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A0walnut-sized knob of Butter
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01 tbsp orange liqueur
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01/2 tsp ground cinnamon
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A012 ripe figs
> =C2=A0 =C2=A0 =E2=82=AC =C2=A0 =C2=A01 tsp Thyme
>
> Method
> 1. Preheat the oven to 190=C2=B0C/gas 5.
>
> 2. Put the honey, butter, liqueur and cinnamon in a small saucepan. Heat
> gently, stirring, until liquid.
>
> 3. Using a small, sharp knife, make a cut like a cross in the top of each
> fig, cutting almost down to the base.
>
> 4. Place them upright in a roasting pan, splaying them out shamelessly as
> you go. Pour the liquid over each one. Roast for 15 minutes.
>
> 5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it o=
ff,
> leaving the door ajar. Leave the figs in the oven for 5-10 minutes before
> serving.
>
> --
> Sachahttp://www.hillhousenursery.co.uk
> South Devon
> (remove weeds from address)
> 'We do not inherit the earth from our ancestors, we borrow it from our
> children.'
Another way is to serve two per person as a starter. Slit in the
middle like a jacket potato, squeeze to open slit and insert a slice
of Mottzarella chesse, drizze with olive oil and balsamic vinegar.
Decorate the plate with water cress, it was gorgeous when we had over
40 to lunch and very easy to prepare.
Judith
| |
| Cat(h) 2007-10-18, 9:25 am |
| On Thu, 18 Oct 2007 10:16:38 +0100, "Uncle Marvo"
<paul.r@deletethisbitfortescue.org.uk> wrote:
>In reply to K (k@scarboro.demon.co.uk) who wrote this in
>5hAET4EReoFHFwLk@scarboro.demon.co.uk, I, Marvo, say :
>
>
>Wow!
>
>I am intrigued now. Figs are best raw IMHO, unless they are green in which
>case they are best tinned.
>
All colours of figs are fab raw when very, very ripened in lots of
sunshine. Tinned or dried figs are a pale, pale shadow of the genuine
article.
Also, they should *always* be opened *before* eating - don't bite into
an unopened one, or be prepared for a potential surprise.
Cat(h)
| |
| Uncle Marvo 2007-10-18, 9:25 am |
| In reply to Cat(h) (cathy_ie@nospamyahoo.com) who wrote this in
g8heh397b70iaovnej78ggluuem9vadeoj@4ax.com, I, Marvo, say :
> On Thu, 18 Oct 2007 10:16:38 +0100, "Uncle Marvo"
> <paul.r@deletethisbitfortescue.org.uk> wrote:
>
>
>
> All colours of figs are fab raw when very, very ripened in lots of
> sunshine. Tinned or dried figs are a pale, pale shadow of the genuine
> article.
> Also, they should *always* be opened *before* eating - don't bite into
> an unopened one, or be prepared for a potential surprise.
>
> Cat(h)
I've always wondered about those crunchy figs ...
| |
| Cat(h) 2007-10-18, 9:25 am |
| On Thu, 18 Oct 2007 12:47:57 +0100, "Uncle Marvo"
<paul.r@deletethisbitfortescue.org.uk> wrote:
>
>I've always wondered about those crunchy figs ...
>
Hey, you get one of your 5-a-day and extra protein in one bite. That's
got to be good.
Cat(h)
| |
| helene@urbed.coop 2007-10-18, 9:25 am |
| On 18 Oct, 12:47, "Uncle Marvo" <pau...@deletethisbitfortescue.org.uk>
wrote:
> I've always wondered about those crunchy figs ..
I eat mine with foie gras or in a Salade Perigourdine, just like
me ;o)
Did you know .... " If you're willing to put your prejudices aside,
there can be plenty of variety in insect-eating. Earthworms are 70%
protein and soaking them in water overnight will purge them of soil.
Ants have a vinegary taste; in countries such as Thailand ant juice is
sometimes substituted for recipes that call for lemon. Honey bees, a
worldwide favourite, are edible at all stages of growth, larval, pupal
and adult. Boiling breaks down the poison in their stingers. Moths are
said to taste like almonds and have the advantage of being easy to
catch with a bright light. Termites are second only to grasshoppers as
the most commonly eaten insect and in Nigeria you can buy termite
stock cubes. Fly larvae - or maggots - are rich in calories and
protein. Scoop them off decomposed meat, wash in cold water, boil and
they're ready to eat. 'In the natural, they are easy to capture and
often found in clusters in such places as road kill,' advises one
source. Crickets can be an excellent and healthy alternative to meat.
100g of crickets contains 12g of protein and only 5.5g of fat. 100g of
beef has more protein - 18 percent - but also has 18 percent fat."
Bon appetit ....
| |
|
| On 18/10/07 11:57, in article
1192705026.427066.215270@q3g2000prf.googlegroups.com, "judith.lea"
<judith.lea99@googlemail.com> wrote:
<snip>
>
> Another way is to serve two per person as a starter. Slit in the
> middle like a jacket potato, squeeze to open slit and insert a slice
> of Mottzarella chesse, drizze with olive oil and balsamic vinegar.
> Decorate the plate with water cress, it was gorgeous when we had over
> 40 to lunch and very easy to prepare.
>
> Judith
>
That's definitely one for the recipe file! The easier the better AFAIC!
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
| Uncle Marvo 2007-10-18, 9:25 am |
| In reply to helene@urbed.coop (helene@urbed.coop) who wrote this in
1192711423.148440.64110@q5g2000prf.googlegroups.com, I, Marvo, say :
> On 18 Oct, 12:47, "Uncle Marvo" <pau...@deletethisbitfortescue.org.uk>
> wrote:
>
> I eat mine with foie gras or in a Salade Perigourdine, just like
> me ;o)
>
> Did you know .... " If you're willing to put your prejudices aside,
> there can be plenty of variety in insect-eating. Earthworms are 70%
> protein and soaking them in water overnight will purge them of soil.
> Ants have a vinegary taste; in countries such as Thailand ant juice is
> sometimes substituted for recipes that call for lemon. Honey bees, a
> worldwide favourite, are edible at all stages of growth, larval, pupal
> and adult. Boiling breaks down the poison in their stingers. Moths are
> said to taste like almonds and have the advantage of being easy to
> catch with a bright light. Termites are second only to grasshoppers as
> the most commonly eaten insect and in Nigeria you can buy termite
> stock cubes. Fly larvae - or maggots - are rich in calories and
> protein. Scoop them off decomposed meat, wash in cold water, boil and
> they're ready to eat. 'In the natural, they are easy to capture and
> often found in clusters in such places as road kill,' advises one
> source. Crickets can be an excellent and healthy alternative to meat.
> 100g of crickets contains 12g of protein and only 5.5g of fat. 100g of
> beef has more protein - 18 percent - but also has 18 percent fat."
>
> Bon appetit ....
I've had ants, a bloke bought them back for the mysterious East in a packet,
like we'd have a packet of peanuts. They were roasted in some sort of
coating, mainly sugar I think. Crunchy.
I couldn't really enjoy them, it was more the novelty value.
| |
| Uncle Marvo 2007-10-18, 9:25 am |
| In reply to Sacha (sacha@gardenweeds506.fsnet.co.uk) who wrote this in
C33D1577.5C7FB%sacha@gardenweeds506.fsnet.co.uk, I, Marvo, say :
> On 18/10/07 11:57, in article
> 1192705026.427066.215270@q3g2000prf.googlegroups.com, "judith.lea"
> <judith.lea99@googlemail.com> wrote:
>
> <snip>
>
>
> That's definitely one for the recipe file! The easier the better
> AFAIC!
If I get 40 people they can have the jacket potato. Have you seen the price
of figs?
:-)
| |
|
| On 18/10/07 14:00, in article 5np3cfFjc8loU1@mid.individual.net, "Uncle
Marvo" <paul.r@deletethisbitfortescue.org.uk> wrote:
<snip>
>
> If I get 40 people they can have the jacket potato. Have you seen the price
> of figs?
>
> :-)
>
>
No. I don't need to. ;-)))
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'
| |
|
| My favourite way is to slit the top and stuff a bit of goats chess in each
fig. Then wrap the whole thing in parma ham and bake in the oven. I then get
some raspberry vinegar and reduce it in a pan until thick and sticky and
serve the figs with some of the vinegar drizzled over and around. Yum yum.
Mel.
"Sacha" <sacha@gardenweeds506.fsnet.co.uk> wrote in message
news:C33D274F.5C80B%sacha@gardenweeds506.fsnet.co.uk...
> On 18/10/07 14:00, in article 5np3cfFjc8loU1@mid.individual.net, "Uncle
> Marvo" <paul.r@deletethisbitfortescue.org.uk> wrote:
>
> <snip>
> No. I don't need to. ;-)))
>
> --
> Sacha
> http://www.hillhousenursery.co.uk
> South Devon
> (remove weeds from address)
> 'We do not inherit the earth from our ancestors, we borrow it from our
> children.'
>
>
| |
|
| Pam Moore <NOSpam.moore@NOSPAMvirgin.net> writes
>On Wed, 17 Oct 2007 14:12:40 +0100, Sacha
><sacha@gardenweeds506.fsnet.co.uk> wrote:
>
>
>Lucky you!
>I have over a dozen figs still on my plant, all only about walnut
>size, hard and green. Is there anything I can do with them?
No
>Do they
>stand a chance of ripening now?
No, certainly not if the fig is outdoors.
> Will they ripen indoors if picked?
No, because they haven't yet grown to full size.
--
Kay
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| Mogga <di@nospamohpleasenospammogga.com> writes
>On Wed, 17 Oct 2007 22:22:32 GMT, Pam Moore
><NOSpam.moore@NOSPAMvirgin.net> wrote:
>
>
>Waitrose site seems to say not.
>
>I read the other week that only 14 fruits don't ripen once you've
>picked them... Anyone got a list?
>
>Found: Fruits that don't ripen further at home include berries, citrus
>fruit,
That's wrong, surely? Lemons turn from green to yellow.
>grapes, and pineapples and figs...
--
Kay
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| judith.lea 2007-10-19, 3:25 am |
| On Oct 18, 2:00 pm, "Uncle Marvo"
<pau...@deletethisbitfortescue.org.uk> wrote:
> In reply to Sacha (sa...@gardenweeds506.fsnet.co.uk) who wrote this in
> C33D1577.5C7FB%sa...@gardenweeds506.fsnet.co.uk, I, Marvo, say :
>
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> If I get 40 people they can have the jacket potato. Have you seen the price
> of figs?
>
> :-)- Hide quoted text -
>
> - Show quoted text -
They are not expensive here in France at the moment Marvo.
Judith
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| JennyC 2007-10-20, 9:25 am |
|
"Uncle Marvo" <paul.r@deletethisbitfortescue.org.uk> wrote
>
> I am intrigued now. Figs are best raw IMHO, unless they are green in which
> case they are best tinned.
http://home.planters.net/~thegivans/figsex.html
Jenny "~)
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